7

Braised

mushrooms with

polenta SERVES 4

Top-notch ingredients will make

all the diference in this simple

dish, so if possible, splurge

on the wine and opt for a

top-shelf aged balsamic.

80 gm butter, chopped

500 gm mixed mushrooms, such

as field mushrooms and

Swiss browns, larger

mushrooms thickly sliced

3 garlic cloves, thinly sliced

125 ml (½ cup) full-bodied

red wine

3 marjoram sprigs, plus

2 tsp finely chopped leaves

125 ml (½ cup) chicken stock

2 tsp balsamic vinegar

SOFT POLENTA

1 litre (4 cups) milk

180 gm (1 cup) fine polenta

100 gm finely grated parmesan,

plus extra to serve

60 gm butter, chopped

1 Heat a quarter of the butter in

a large frying pan over medium-

high heat until foaming. Add

half the mushrooms and cook

untilgolden (3-4 minutes).

Transfer to a bowl. Repeat with

another quarter of the butter and

remaining mushrooms, transfer

to bowl and seasonto taste.

Add half the remaining butter

to pan, then add garlic and

sauté until golden (1 minute).

Deglaze pan with wine, scraping

base of pan, then add marjoram

sprigs and cook until wine

is reduced by half (1 minute).

Increase heat to high, add

stock, bring to a simmer and

cook until reduced to a thin

sauce (4-5 minutes). Discard

marjoram sprigs. Return

mushrooms to pan with chopped

marjoram, balsamic vinegar

and remaining butter, season

to taste, then swirl pan to coat

and glaze mushrooms.

2 Meanwhile, for polenta, bring

milk to a simmer in a large

saucepan over medium-high

heat. Rain in polenta, whisking

continuously, then whisk

occasionally until thick and

smooth (8-10 minutes). Whisk

in parmesan and butter, season

to taste and serve with glazed

mushrooms and extra parmesan.

62 GOURMET TRAVELLER